Banana Bread Cinnamon Rolls combine two classic favorites into one unforgettable brunch treat. You get the soft, gooey swirl of a traditional cinnamon roll, yet you also enjoy the sweet, comforting flavor of banana bread baked right into the dough. As a result, every bite tastes rich, tender, and perfectly balanced.
If you love homemade cinnamon rolls and never say no to banana bread, this recipe delivers both in one pan. Even better, you can assemble these Banana Bread Cinnamon Rolls the night before, which makes them perfect for holidays, brunch gatherings, or relaxed weekends at home.
A while ago, I had a few overripe bananas sitting on the counter and planned to make my usual banana bread. However, I also craved something warm and gooey for Sunday brunch. Instead of choosing one, I decided to experiment. I swapped the egg in my cinnamon roll dough for mashed banana and layered in even more sliced bananas with brown sugar and cinnamon. When I pulled them from the oven and spread cream cheese frosting over the warm rolls, I knew I had found a new favorite. Now, whenever bananas turn spotty on the counter, these rolls always win.
Ingredients
Equipment
Method
- Heat milk, butter, and sugar until butter melts and mixture reaches 120-130°F.
- Combine flour, yeast, and salt. Add warm milk mixture and mashed banana to form dough.
- Knead dough for 6-8 minutes until smooth and elastic. Let rise until doubled.
- Roll into 18×12-inch rectangle. Spread butter, sprinkle cinnamon sugar, and add banana slices.
- Roll tightly, cut into 12 rolls, place in greased pan, and let rise again.
- Pour warmed heavy cream over rolls and bake at 350°F for 30-35 minutes.
- Beat cream cheese and butter. Add powdered sugar and vanilla. Frost warm rolls.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You'll Love These Banana Bread Cinnamon Rolls
Banana in the Dough Makes Them Extra Soft
Unlike traditional cinnamon rolls, Banana Bread Cinnamon Rolls use mashed banana in the dough instead of egg. This simple swap adds moisture and natural sweetness. Because bananas contain natural sugars and moisture, the dough turns out incredibly soft.
Moreover, the banana flavor blends seamlessly with the cinnamon filling. You taste it, yet it never overwhelms the classic cinnamon roll profile. Instead, it enhances the richness and adds depth.
The result feels like banana bread and cinnamon rolls had the perfect baking partnership.
Heavy Cream Creates Ultra-Gooey Centers
Right before baking, you pour slightly warmed heavy cream over the rolls. Although this step may seem unusual, it transforms the final texture.
As the rolls bake, they absorb the cream. Therefore, the centers stay soft and gooey while the tops turn golden brown. This simple addition makes these Banana Bread Cinnamon Rolls bakery-quality without any complicated techniques.
Ingredients You'll Need for Success
Dough Ingredients Breakdown
Each ingredient plays an important role in building soft, fluffy Banana Bread Cinnamon Rolls.
Whole milk provides richness and tenderness.
Unsalted butter adds flavor and softness.
Granulated sugar lightly sweetens the dough.
Instant yeast ensures reliable rising.
All-purpose flour creates structure without making the rolls dense.
Salt balances sweetness.
Mashed banana replaces egg and adds moisture.
Always warm the milk between 120°F and 130°F if using instant yeast. If using active dry yeast, keep the temperature slightly lower. Proper temperature ensures strong yeast activation.
Filling and Frosting Essentials
For the filling, you need:
- Softened butter
- Light brown sugar
- Ground cinnamon
- Thinly sliced bananas
The brown sugar melts into the butter, creating a caramel-like swirl. Meanwhile, the sliced bananas add pockets of sweetness throughout each roll.
For the frosting, combine:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Because the rolls taste best warm, spread the frosting while they are still slightly warm. That way, it melts gently into every swirl.
Step-by-Step Guide to Perfect Banana Bread Cinnamon Rolls
Make and Knead the Dough
First, heat milk, butter, and sugar until the butter melts and the mixture reaches the proper temperature. Then remove from heat.
In a stand mixer bowl, combine flour, yeast, and salt. Add the warm milk mixture and mashed banana. Mix until a shaggy dough forms.
Switch to a dough hook and knead for 6-8 minutes. The dough will feel sticky at first. However, it becomes smooth and elastic as you knead. Add flour gradually only if necessary. Avoid exceeding five cups total to prevent dense rolls.
Once smooth, place the dough in a greased bowl and cover. Let it rise until doubled, about 1 to 1½ hours.
Roll, Fill, and Shape
After rising, roll the dough into an 18×12-inch rectangle. Spread softened butter evenly, leaving a small border at the top edge.
Next, mix brown sugar and cinnamon. Sprinkle evenly over the butter. Then layer thin banana slices across the surface.
Roll the dough tightly into a log. Seal the edge. Slice into 12 equal rolls using a serrated knife or dental floss for clean cuts.
Place rolls in a greased 9×13-inch pan. Cover and let rise again until puffy, about 45 minutes.
Before baking, pour warmed heavy cream evenly over the rolls. Then bake at 350°F for 30-35 minutes until golden brown.
Make-Ahead, Storage, and Variations
Make Ahead Instructions
Banana Bread Cinnamon Rolls work beautifully for overnight prep. After shaping the rolls, cover and refrigerate overnight.
The next morning, bring them to room temperature and allow them to rise until puffy. Then bake as directed. This method saves time and makes mornings stress-free.
You can also freeze the shaped rolls before baking. Thaw overnight in the refrigerator, allow to rise, and bake fresh.
Storage and Flavor Variations
Because of the cream cheese frosting, store leftover rolls in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave or oven before serving.
For variations, you can:
- Add chopped walnuts or pecans for crunch
- Stir chocolate chips into the filling
- Add maple syrup to the frosting for a fall twist
- Use a vanilla glaze instead of cream cheese frosting
No matter which variation you choose, Banana Bread Cinnamon Rolls remain soft, flavorful, and indulgent.
Frequently Asked Questions
1. Can I use active dry yeast instead of instant yeast?
Yes. Substitute 1:1, but allow longer rising times.
2. Can I use whole wheat flour?
You can replace up to half the flour with whole wheat, but avoid using all whole wheat because it may create dense rolls.
3. What if my dough feels too sticky?
Add flour one tablespoon at a time. The dough should feel slightly tacky but smooth.
4. Can I freeze after baking?
Yes. Cool completely, then freeze for up to three months.
5. Why pour heavy cream before baking?
It keeps the rolls extra soft and gooey as they bake.
Conclusion
Banana Bread Cinnamon Rolls bring together the cozy comfort of banana bread and the irresistible swirl of cinnamon rolls. Because the dough includes mashed banana, the texture stays incredibly soft. Meanwhile, the brown sugar filling and banana slices create sweet, gooey layers throughout.
Whether you serve them for brunch, holidays, or weekend baking, these rolls always impress. Best of all, you can prepare them ahead of time, which makes entertaining simple and stress-free.
Once you try Banana Bread Cinnamon Rolls, plain cinnamon rolls may never feel quite the same again.
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